"A gyuto, also known as a “chef’s knife” or “chopping knife,” is indispensable in Western cuisine, and can be used for many different tasks: chopping, slicing, cutting vegetables and meat.It has a wide heel for cutting on a board and a fine tip for precision work.Gyutos are available in different lengths, generally between 18 and 30 cm (7.1 and 11.8 in), to meet different needs.
The steel that has been selected is VG10, a very high carbon stainless alloy with cobalt added.It is extremely resistant to wear, warping and stains, and the edge remains very high performance for a long time.Used in this case in suminagashi sanmai, this 17-cm blade unveils handsome smoky contrasts.The blade has been hand-engraved by Tanaka San.
The pakkawood handle is secured with two rivets.